I think it is especially important that blending is done for specific
reasons - to emulate traditional blends, balance a wine or just plain
experimentation.

Having said that, after purchasing a Riesling with very low pH, high TA
and fairly low Brix, I was fortunate to access a substantial quantity of
Geisenheim. This makes is an aromatic styled wine quite similar to
Riesling. The numbers on the Geisenhem were extremely complimentary
(Brix 25.5, pH 3.3) to the Riesling so I blended 2:1 early in the
Geisenhem fermentation and when the Riesling was almost well-fermented
and slowing (SG 1.020). I've had lost of experience with both varietals
and am confident in the result but, of course, only time will tell.
This blending was obviously out-of-necessity to balance the Riesling and
all the assay numbers of the blend are now safely in the ball-park.

I also agree that blending in most cases should be when the wine is
"finished" but I feel a notable exception to this is with established
blends such as the traditional blend of Cabernet Sauvignon with Merlot
(with or without a little Cab franc).

I typically ferment a 60:40 Cab Sauv/Merlot in my barrel then ferment
out an additional amount of each separately in glass, usually more
Merlot in reserve than Cab Sauv. I then top up the barrel according to
the development of the wine based on my tastes - usually with the
Merlot. Any remaining unblended wines can be bottled or blended with
next year's harvest.

Works well for me.

Glen Duff
----------------
Negodki wrote:

> "Greg Cook" > wrote:
>
>
>>Negodki, would you elaborate on why you prefer to do it at bottling and,
>>
> in
>
>>your experience, have you had problems with hazes developing in the
>>
> bottle?
>
> I wait until each wine is finished, so that I know it's "final"
> characteristic and flavor. Then I can decide whether or not I wish to try to
> improve on that. If I'm happy with the wine as is, there is little reason to
> blend. (The exception to this would be a Bordeaux style blend of Cabernets
> and Merlot, where I'm trying to achieve ambrosia from three already
> "perfect" wines).
>
> Taste tests at this stage will help me decide the exact proportions I wish
> to combine. Having done that, I have two options: to blend while racking, or
> to blend while bottling. The procedure is the same in either case: Fill the
> receiving container(s) to a predetermined level with the first [and second]
> wine[s], and then top them up with the other. It's easier to blend while
> racking (less containers, less careful measurements), but going directly to
> the bottle saves a step. I have not (yet) had any problems with hazes
> developing when the wines are combined, but perhaps that is because I am
> dealing only with reds (and highly tannic apple wines) which have been bulk
> aged a minimum of two years. If I ever end up with a haze in the bottle, I
> will probably adopt your method.
>
> I think the important thing, and I believe we agree on this, is not to blend
> until the wine is finished. Some wines (especially reds) can be quite rough
> until they age a few years, and then they smooth out almost magically. If
> one were to blend to remove that roughness, they might also lose the complex
> flavour characteristic that makes them so special.
>
>
>
>
>
>